Certified by The Association for Challenge Course Technology, the zipline course at Valley Zipline Tours speeds danglers over the scenic Northern Hocking Hills in spectacular fashion, whisking them along a series of lines that extend to more than 1 mile in total length. First, a friendly guide drives the zippers up to the top of the valley, where they don their safety equipment and then zoom down the first five lines as a warm-up to the following three, known collectively as the Valley Super Lines. Starting at line 6, the journey whips riders across the valley and lake for distances of nearly 1,000 feet each and at more than 100 feet off the ground, reaching speeds of 55 miles per hour. To cap off the high-speed trip, a valley swing awaits at the end of the tour attached to the edge of a tower, inviting participants to jump and swing over the valley while suspended at more than 50 feet.
Inside the kitchen at Kingy's Pizza Pub, cooks craft handmade pizzas culled from fresh dough, slather housemade barbecue sauce onto slow-roasted ribs, and pour frosty glasses of draft beer. Kingy's pizza chefs and barbecue gurus have loaded their mantelpieces with prizes, including second place in the Canal Winchester Blues and Ribfest, People's Choice for best sauce at the Pickering Lions Club 2011 Pizza Challenge, and a Pulitzer Prize for being well-groomed. In addition to nibbling on nearby trophies, guests can chow down on hearty burgers after sharing baskets of boneless wings, tangy fried pickle spears, and cheese-covered fries.
Butch's dedicated chefs build each of their Italian dishes from scratch, flavoring meats and pastas with sauces and dressings made fresh daily. They crown breaded chicken parmigiana with marinara, mozzarella, and grilled mushrooms, and they ladle crimson meat sauce over penne with grilled shrimp. In the dining room, marigold walls surround tables weighed down by thick cuts of lasagna, and a shiny, mocha-hued floor yields a mirrored reflection.
At Rule 3, players hurl orbs down 14 hardwood lanes before refueling with food and arcade entertainment. During bowling bouts, vivid flat-screen monitors keep competitors honest and prevent scores from parading as Scrabble letters. Between sets, players can roll more compact spheres with a choice of Balley pool tables ($1.25/game) or mini-bowling games ($1–$2/game). The full menu fills hearty appetites with entrees of Yankee pot roast ($10) and homemade mac ‘n’ cheese ($8) and highlights six different kinds of fries that diners can choose to load 15 different ways, including Buffalo style, Ragin’ Cajun, and Jamaican jerk.
At T’s Cones & Coneys, the menu's boardwalk-style fare tastes like summer year-round. T’s specializes in creative hot dogs, such as the Rueben, topped with thousand-island dressing and sauerkraut, and the Lil Spicy Chicago dog, which hides a dollop of coney sauce beneath hot Italian pepper relish. It also serves up grilled sandwiches and subs, all of which partner perfectly with frozen treats such as hand-dipped ice-cream cones, malts, and root-beer floats.
The seating at Señor Patrón is etched with brightly colored images of desserts, fruit, suns, and cowboys, playing off the hot-pink walls and colorful plates of Mexican fare. Inspired by the first Señor Patrón restaurant, which was founded in Tlaquepaque, Jalisco in 1935, the electric color scheme was chosen to pay homage to the rich colonial architecture, mariachi music, and cuisine that sets the area apart. In neutral contrast, Señor Tequilas has wood-grained walls and is highlighted by a bar with a high-gloss finish. While fitting that a place named after a liquor has a bar as its focal point, the classic enchiladas, burritos, and quesadillas that emerge from the kitchen remind guests that it’s also an ideal spot to see piñatas eating in their natural habitat.